Tarragon-Mustard Chicken
Garlicky Brown Rice and Spinach
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 6 Tbsp low-sodium chicken broth
- ¾ cup heavy cream
- 3 Tbsp Dijon mustard
- 1½ tsp dried tarragon
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Add broth, cream, mustard, and tarragon to skillet; cook 2 to 3 minutes or until thickened.
- Return chicken to skillet, turning to coat. Serve chicken with sauce.
Side Dish Ingredients
- 3 (3.5-oz) pkg boil-in-bag brown rice
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Cook rice according to package directions. Stir in garlic, salt, and pepper. Add spinach, stirring until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
184
|
539
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 1 | 39 | 40 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 463 | 212 | 675 |
Quick & Healthy Meal Plan
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